Apple Cider Chicken

Ingredients

  • 1 large onion, peeled and cut into eighths
  • 1 large lemon, sliced into thin rounds
  • 2 cups apple cider, homemade or storebought
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh thyme, plus more for garnish
  • 2 Tbsp. apple cider vinegar
  • 2 tsp. Dijon mustard
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 6-8 chicken legs or thighs
  • 2 large apples, each sliced into eighths
  • 1 lb. small, red or Yukon Gold potatoes, halved

Method

Place a gallon size heavy-duty zip-top bag into a large bowl. Place the onion and next 10 ingredients into the zip-top bag, combining well. Add the chicken to the marinade. Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours.

Preheat oven to 350 degrees. Arrange the chicken pieces in a large roasting pan skin-side up. Pour all of the marinade, including onions and lemons over and around the pieces. Tuck the apples and potatoes around the chicken. Cook for 1 hour and 15 minutes, stirring once halfway through to re-coat everything with the marinade.

Adjustments:

  • Added a healthy splash of Balsamic Vinegar right before cooking.  (Several reviews commented the dish was too sweet.)
  • Used Simply Apple juice instead of Apple Cider (it was out of season and I didn’t feel like hunting it down or over paying)
  • Removed both the apples (to curb the sweetness) and potatoes (many comments didn’t care for the potatoes) served over rice for a starch.

Source: http://www.gimmesomeoven.com/apple-cider-baked-chicken/